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I still like to enjoy my favorite foods while I am watching what I eat. I just have to enjoy them in mini size! I am ok with that! These only came out to being 179 calories for each one. Put it with a side salad and a whole wheat baguette slice, and you have yourself a delicious meal!

Three petite lasagnes on a white plate garnished with basil and two slices of bread beside the plate.

Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  I thought these were going to be a lot harder to make but they were pretty simple to assemble. Once they were assembled they only took 10 minutes to cook! I left the onion and mushroom out just because I didn’t want to risk the kids not eating them. These were delicious and we will be making them again.

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Petite Lasagnas

By: Alyssa Rivers
Put it with a side salad and a whole wheat baguette slice, and you have yourself a delicious meal!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 Cups



  • Preheat the oven to 375. Heat a large skillet over medium high heat and add the turkey, mushrooms, salt and pepper. Cook the turkey until it is cooked through.
  • Add the garlic and stir constantly for about 30 seconds. Add the can of crushed tomatoes and 2 tsp oregano. Bring the pan to a gentle boil. Reduce the heat to low and let simmer for 10 minutes. Set aside.
  • In a large bowl combine the ricotta cheese, a pinch of salt and pepper, and the remaining teaspoon of oregano, and the basil. Combine and set aside.
  • Coat a 12 cup muffin tin with non-stick cooking spray. Place one wonton wrapper into the bottom of each cup pressing firmly on the bottom and sides.
  • Using half of the ricotta mixture, divide it among the 12 muffin cups. Spoon it so it is on the bottom. Then using half of the turkey meat mixture, spoon it evenly over the ricotta filled cups. Sprinkle each cup with 2 tsp of mozzarella.
  • Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process distributing the remaining ricotta mixture and turkey mixture. Top with mozzarella.
  • Bake for 10 minutes or until the cheese has melted.
  • Let the cups cool for a few minutes, remove from the pan and serve!


Calories: 179kcalCarbohydrates: 15gProtein: 16gFat: 6gSaturated Fat: 4gCholesterol: 38mgSodium: 321mgPotassium: 281mgFiber: 1gSugar: 2gVitamin A: 302IUVitamin C: 4mgCalcium: 182mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: American, Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


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About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. The Bottoms didn’t cook had to remove from pan and turn over replace in oven to cook some more I would recommend that the bottom layer be precooked a little to prevent this from happening again.

  2. How cute (and healthy!) are these? I saw them on A Stitch in Thyme’s FB party and had to come over for a closer look! Thanks for a great recipe! 🙂
    ~Joy from Yesterfood

  3. Adorable mini dinner idea!! I just bought wonton wrappers for another dish…I think I know what to do with the leftovers now!!!

  4. These look awesome and I never would have thought to use wontons. Adding to my grocery list for next week.